A moist tropical-inspired cake filled with pistachio flavor, pineapple sweetness, and fluffy creamy frosting.
Ingredients
Cake
- 1 box yellow or white cake mix
- 1 package (3.4 oz) instant pistachio pudding mix
- 4 eggs
- 1 cup crushed pineapple with juice
- ½ cup vegetable oil
- ½ cup water
- 1 tsp vanilla extract
- ½ cup chopped pistachios
- ½ cup shredded coconut (optional)
Frosting
- 1 container (8 oz) whipped topping
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 cup cold milk
Garnish
- Chopped pistachios
- Toasted coconut
- Pineapple tidbits or cherries
Instructions
Make the Cake
- Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish or two round cake pans. - In a large bowl, combine:
- cake mix
- pistachio pudding mix
- eggs
- crushed pineapple
- oil
- water
- vanilla
- Beat until smooth.
- Fold in pistachios and coconut if using.
- Pour batter into prepared pan(s).
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool completely.
Make the Frosting
- Whisk pudding mix with cold milk until slightly thickened.
- Fold in whipped topping until fluffy.
Assemble
- Spread frosting evenly over cooled cake.
- Sprinkle with chopped pistachios and toasted coconut.
- Chill before serving.
Tips
- Crushed pineapple keeps the cake extra moist.
- Toast the coconut for deeper flavor.
- Refrigerate leftovers for the best texture.